Monday, June 29

Mom's Blueberry Sweet Rolls Taste Like Summertime

It's blueberry season. Glorious, juicy, sweet blueberry season.

If you're looking for one fabulous blueberry treat this summer, then you've got to make my Mom's Blueberry Sweet Rolls. She has been making them since I was a little girl, and my love for them has never waned.

Each bun has warm, juicy, cinnamon-sugar coated blueberries tucked inside of a pillowy soft sweet dough that is glazed with vanilla icing. There is something ambrosial about these buns: they're delicate and pretty enough for a ladies' summer tea party yet homey and comfy enough for a midday snack with a glass of milk.

So next time you go blueberry picking, save a pint of your best berries for Mom's Blueberry Sweet Rolls. Trust me, summer never tasted so good.

(You could eat these buns unglazed, but you wouldn't want to do that.)

Retraction: Please note that the original posting said that the dough could either be mixed by hand or processed. The dough should be hand mixed only.

1. Mix all of the dough ingredients in a large bowl, and knead lightly by hand until the dough comes together. Roll into a ball, wrap in plastic wrap, and refrigerate overnight.

2. In the morning, the dough will be hard. Let it rest on the counter until it's just cool or at room temperature. Roll it out into a large rectangle. Brush with 1 tablespoon melted butter.

3. Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking spray an 8-inch square pan.

4. In a medium bowl, mix the blueberries, granulated sugar, flour, and cinnamon, until well coated, and spread evenly over the dough. Lightly press the berries with your hand so they stick into the dough. Starting with the long side closest to you, begin rolling the dough as tightly as you can, tucking in any stray blueberries as you go. Place the end seam side down, and tuck the ends of the roll under so the berries don't escape. Place the roll in refrigerator for 5 minutes to make slicing easier. Using a sharp knife, cut the roll into 9 equal size pieces.

5. Place the rolls in a prepared 8-inch square dish. Cover with a clean dish towel, and allow to rest on the counter top for 45-60 minutes, until risen and puffy. Bake for 40-45 minutes, or until the tops are golden and a toothpick inserted into the center of the dough comes out clean. Place pan on a rack, and cool.

6. To make the icing, whisk confectioner's sugar, vanilla, and milk until smooth, but not too thin-- it should cling nicely to the back of a spoon. Once the buns are cooled, pull them apart (it helps to run a blunt knife between the buns first). Place buns on a wire rack with a sheet of parchment paper underneath it. Drizzle with icing, and rest for about 1 hour, or until the icing has hardened. Serve at room temperature.

Hi SusanThis looks wonderful, I have a question about the dough, is it 1 cup of butter, melted (2 sticks melted and that's it) or is it melted butter that is then measured in a liquid measuring cup? I want to make those for the long wekend, the look sooo yumy!tx

Susan - I made these over the weekend. They are incredible!!! My husband said I could sell them, although I don't think I could bake them fast enough to have any left to sell!!! Thanks for a great recipe. Jo-Ann

Hi Susan, I made these blueberry rolls for my 4th of July breakfast, and they were awesome! My kids gobbled them up and want to know when I'll be making more! Thanks for a great recipe. Mary from Maine.

melissa-I haven't done it before, so I don't know for sure how it would turn out. My inclination would to do separate batters. I find working with a really large amount of dough to be tricky. Hope you enjoy them!